The Secret: The resting period isn't optional for lasagna! If you cut it immediately, the cheese and sauce will slide apart. Resting allows the noodles to absorb excess moisture and the cheese to set, giving you those perfect, photo-ready layers.
Step
Directions
1
Make the Sauce: In a large pot, brown the ground beef and Italian sausage until cooked through. Drain excess fat. Add the onion and garlic, sautéing until soft. Stir in the crushed tomatoes, tomato paste, oregano, and basil. Simmer on low for 20 minutes.
2
Prep the Cheese: In a medium bowl, combine the ricotta, egg, Parmesan, and parsley. Stir until smooth.
3
Boil Noodles: If using standard noodles, boil in salted water until very al dente (they will finish cooking in the oven). Drain and lay flat on parchment paper to prevent sticking.
4
Layering: In a 9x13-inch baking dish, spread 1 cup of meat sauce on the bottom. Top with a layer of noodles, followed by 1/3 of the ricotta mixture, and a handful of mozzarella.
5
Repeat: Repeat the layers (sauce, noodles, ricotta, mozzarella) until you reach the top of the dish. Finish with a generous layer of meat sauce and the remaining mozzarella.
6
Bake: Cover with foil (tented so it doesn't touch the cheese). Bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 25 minutes until the cheese is bubbly and golden.
7
Rest: Let the lasagna rest for at least 15–20 minutes before slicing. This is critical for clean layers!
